Preheat the grill. In a large saucepan over high heat add spec and garlic, cook for 5 minutes or until the fat has rendered. Add thyme, mustard and beer to the pan and stir and cook for 5 minutes to reduce liquid. Add milk, water and pasta to saucepan and cook until pasta is tender.

Add flour and some water into a bowl and mix together to make a paste. Add a small amount of paste to the pasta and stir and repeat until the sauce become thick.

To make the pangrattato: heat oil in a small frying pan over medium heat. Cook breadcrumbs, garlic, chilli, stirring for 5 minutes or until crisp and golden, season with salt. Keep in an air-tight container until needed.

Add cheese, stir and remove from heat. Add lemon juice and taste for seasoning. Sprinkle with pangrattato and grate cheese over the top. Place under the grill until cheese has melted. ​